Classic Chicken and Rice Soup

This makes delicious bowls of warm comfort, just like grandma used to make. The recipe is quite traditional with just one small twist. The rosemary, which adds a delicate touch to this classic recipe, will keep you coming back for more.

Classic Chicken and Rice Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients:

• 1/2 pound boneless, skinless chicken breast tenders
• 1 tsp canola oil
• 1/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 4 cups lower-sodium chicken broth
• 1/2 cup uncooked long-grain white rice
• 1/2 tsp dried rosemary
• 1/2 tsp freshly ground black pepper

Preparation:

1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside.

2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.

3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.

4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.